Pressure Cooker Korean Pumpkin Porridge (Hobakjuk)
- 1 (1½ pound) kabocha squash (danhobak)
- 2½ cups water, divided
- 1 teaspoon cold water
- ½ teaspoon flour
- 1¼ teaspoons salt
- ½ teaspoon sugar
- Rinse squash and pierce in 4 different areas to allow steam to be released while cooking.
- Add 1 cup water, trivet, and the steamer basket to the inner pot of a pressure cooker. Place squash in the steamer basket.
- Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 15 minutes on High Pressure. Allow pressure to release naturally for 5 minutes, then set steam vent handle to Venting to quick-release remaining pressure.
- Remove squash from pressure cooker, cut it into fourths and let it cool for 5 minutes. Remove and discard the skin and seeds.
- Press Sauté on Normal on the pressure cooker. When water starts to boil, place the pumpkin flesh into the pressure cooker and add 1½ cups water into the already existing liquid.
- Stir 1 teaspoon cold water and flour together in a bowl until mixture is a smooth slurry.
- Blend pumpkin mixture using an immersion blender until well mixed. When the liquid starts to boil, add the slurry and stir with a spatula until soup thickens. Mix salt and sugar into soup.
Piercing the squash in different areas allows steam to be released while cooking. Kabocha squash is high in potassium and in beta carotene.
Hobakjuk might also be great for nursing mothers to help increase milk production and aid in reducing bloating with expecting mothers.
What others are saying
Manny Cruz says:
Love the sweet nutty flavor and velvety texture of this soup. It's perfect for all this cold weather we've been having. The Korean rice cake topping was my favorite part, gotta have it in your soup!